Summer Mackerel Salad
Light and refreshing main course summer salad.
Daily recipe · June 18, 2023
A little about this dish
This recipe is inspired by Japanese cuisine, featuring seasonal ingredients. Our dish is a refreshing and light Main Course suitable for all kinds of diets. The key ingredient of this recipe is mackerel, a healthy fish that is readily available in the summer season. We pair it with daikon radish, cucumbers, and a tangy vinaigrette, making it a perfect summer meal.
Ingredients (for 4)
- Mackerel fillets — 5.3 oz — cooked and flaked
- Japanese cucumber — 1 — thinly sliced
- Daikon radish — 1 — thinly sliced
- Rice vinegar — 1/4 cup
- Soy sauce — 1/4 cup
- Honey — 1 tbsp
- Sesame oil — 1 tbsp
- Ginger — 1 tsp — grated
- Garlic clove — 1 — minced
- Salt — to taste
- Black pepper — to taste
- Scallions — 2 tbsp — chopped
- Sesame seeds — 2 tbsp — toasted
Preparation
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Step 1 — 🥒🍆🧂Place the sliced daikon and cucumbers in a bowl. Sprinkle them with a pinch of salt. Set aside for 5 minutes until the vegetables start to sweat.
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Step 2 — 🧻🥢👈Drain the vegetables and pat them dry with a towel. Arrange them on a large plate.
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Step 3 — 🐟🔝Arrange the cooked and flaked mackerel on top of the vegetables.
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Step 4 — 🥢🍚🍯In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, and a pinch of black pepper.
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Step 5 — 🥢💧🍶Pour the vinaigrette over the mackerel fillets and vegetables.
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Step 6 — 🍃🌰🌟Garnish with chopped scallions and toasted sesame seeds.
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Step 7 — 🥢🍽️Serve immediately.
A final fox tip
This dish is a great option for those who want to enjoy a light meal that's also packed with flavor. It's an excellent source of omega-3 fatty acids, protein, and vitamin D. You can also serve this salad alongside some steamed rice or noodles to make it more filling. If you're not a fan of mackerel, you can try substituting it with grilled salmon or tuna. To make this recipe vegan, you can use tofu or grilled portobello mushrooms instead of fish.